Pionono

Pionono, sometimes spelled pianono in the Philippines, describes different sweet or savory baked goods from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, .

History

Piononos originated in Spain with the pastry chef Ceferino Isla, that in 1897, created a pastry shop in Santa Fe, in Granada with the name of Casa Ysla. With motif of the pope Pius IX, he made a sweet pastry with his name.

In 1916, Pedro Galatino gave a taste of the pastry to the king Alfonso XIII, who, reportedly, liked it so much he gave Casa Ysla the title of official suppliers of the Casa Real. The royal crown was added to the logo of the Casa, and was removed during the II Republic.

By country

Spain

Spanish piononos are small cakes traditional in Santa Fe, a small town adjacent to the city of Granada, Spain, which is otherwise known primarily for the Capitulations of Santa Fe between Columbus and the Catholic Monarchs. A pionono has two parts: a thin layer of sponge cake rolled into a cylinder, drenched with different kinds of syrup which give the pionono a sweet and pleasant texture, and crowned with toasted cream. It is typically eaten in one or two bites.

Philippines

Ube macapuno pionono from the Philipenes

In the Philippines, pionono is more commonly spelled as pianono. It is a rolled sponge cake and is more accurately a type of Swiss roll. It consists of a layer of cake made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the cake. It is then rolled from one end to the other. Its most common traditional filling is simply sugar and butter (or margarine), similar to the other forms of the Filipino mamón (sponge cakes). Modern versions, however, are commonly frosted and can include a variety of fillings. There is a type called Brazo de Mercedes.

File:Arrolladodleche.jpg

Sweet Argentine piononos with dulce de leche

Argentina

In Argentina, piononos are made with a spongeous mass with sugar, butter and flour. The base can be used to make both sweet and salty pastries, with multiple ingredients such as dulce de leche or ham and cheese. While similar to other Latin American countries, Argentinian piononos are notoriously more versatile and popular internationally.

Latin America and Cuba

In various Latin American countries such as Uruguay, Chile, Paraguay, Venezuela, Colombia, Cuba and Peru, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savory piononos with cured ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna. In Uruguay a similar preparation called massini is not rolled and its dough is filled in between with whipped cream and covered with burnt yolks.

Puerto Rico (U.S.)

In Puerto Rico, piononos are prepared using ripe plantains as the "bread" around a savory filling. Plantains are sliced length wise and fried to make it more pliable to wrap around the filling. Picadillo, seafood, lunch meat, or vegetables topped with cheese are typical fillings; the whole sandwich is dipped in a batter made from flour and eggs and then deep-fried, or baked with no batter.

Gallery

• 
  Piononos from Málaga
• 
  Homemade Argentine piononos
• 
  Sliced Savory Argentine pionono, with Ham, cheese, Salsa golf and vegetables
• 
  Sweet Argentine piononos
• 
  Sliced sweet Argentine pionono
• 
  Philippine brazo de Mercedes
• 
  Piononos from Granada
• 
  Pianono from the Philippines

See also

• Mamón
• Swiss roll
• Yule log (cake)
• Nut roll
• Berliner (doughnut)

External links

• Puerto Rican piononos with lobster
• Pianono